METHODFor the meringue:Beat egg whites in medium bowl with electric mixer until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tbsp (15 mL) at a time, until sugar is dissolved and stiff, glossy peaks form. For the tarts:Lightly grease a 12 hole muffin tin and pre-heat oven to 200 degrees. Put whole egg, sugar & cornflour in a pan and mix well together then gradually add the milk until it is well mixed and smooth.Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract. Add in the Bliss. Put custard in a glass/ceramic bowl to cool and cover with cling film to prevent skin forming.Roll the pastry into a flat ½ cm log and cut the log into 12 even sized rounds.If needed, on a lightly floured board, roll each round into a disc (if not rolled out enough) and press the pastry discs into the muffin tin.Spoon in the cooled custard and bake for 20-25mins until golden on top. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling. Once cooled, pipe the meringue onto the tart and char with a blow torch.